The best One Skillet Greek Sun-Dried Tomato Chicken and Farro…because it’s true, skillet dinners are the BEST. Greek seasoned chicken with fresh oregano, dill, garlic, lemon, and paprika, pan seared and cooked with healthy farro, sun-dried tomatoes, and olives for a delicious all in one skillet dinner. It’s quick, simple, easy, healthy, and delicious. Finish off with a little feta cheese and toasted pine-nuts, for a true Greek inspired dinner that everyone will love.

Do you have a fall back dinner? You know, a tried and true recipe. One you really enjoy making, that’s easy, and that you can always count on to be good?

Oddly, I only have a handful, since I’m constantly creating new recipes for HBH (or other projects). I rarely repeat recipes once they’ve been posted. Which is kind of sad, since I have SO many favorite recipes that I love so much on the blog. Maybe I should start revamping some of the older recipes from way back in the day (like the 1st year or so), and show them some love?

Would you guys be into that? Like retro HBH recipes that are revamped to be easier, better,…and probably prettier too?

Hmm, my wheels are now spinning. Let me know your thoughts!

Anyway, what I’m getting at is this, while I may not have fall back recipes, I do have fall back cooking methods. And one skillet and done dinners are my all time favorites. I have a few them on the blog. And from what I can see, you guys love these skillet dinners too!

This Greek chicken came to be for two reasons.

One, I had just finished up a day of writing. And while I probably should have kept my head buried in my computer screen. I simply couldn’t look at my screen anymore. So naturally, the first thing I decided to do was cook.

Two, it was late. I had very little in my fridge, other than some wilting spinach, herbs, and chicken. I knew it was a skillet dinner kind of night. All of the ingredients I had on hand felt very Mediterranean. So Greek…ish chicken with spinach, sun-dried tomatoes, and farro it was.

I based the chicken seasoning off of my favorite Greek chicken recipe and then pan seared it before adding in the farro. I debated for a while about whether or not I should use farro or quinoa. But in the end, I wanted to use something a little different. If you’re unfamiliar with Farro, it’s a Mediterranean grain that’s very similar to rice. I like to think of it as a chewier rice with a bit more flavor. It’s delicious, healthy, and hearty. Of course, you can use quinoa, or even regular rice, in place of the farro. The cooking times will be similar. But I’m encouraging you to be a little different, and to give the farro a try.

Promise it’s good.

So add in the farro, along with plenty of sun-dried tomatoes and fresh spinach. Then stir in the chicken broth and transfer everything to the oven to finish cooking. Once the chicken is done, your farro will be fluffy, and your kitchen will smell amazing. Finish the dish off with fresh lemon juice, a good amount of feta cheese, and toasted pine nuts.

Simple, but so good, and very healthy too!

Here’s what I can tell you. If I wasn’t making new recipes all day, everyday, I’d be making this Greek chicken once or twice a week. It’s that good.

Also? The leftovers make for a great salad and are soooo goooood when stuffed into fresh pitas. Add a tzatziki and all of the sudden your leftovers become a gyro. Cool. Cool.

If you make this Skillet Greek Chicken, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Instructions

2. In a medium bowl, combine 2 tablespoons olive oil, the chicken, balsamic vinegar, dill, oregano, paprika, garlic, and a large pinch of both salt and pepper. Toss well to evenly coat the chicken.

3. Heat the remaining 2 tablespoons olive oil in a large dutch oven or cast iron skillet, set over medium high heat. When the oil is shimmering, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.

4. To the same skillet, add the farro. Cook 2-3 minutes. Add the chicken broth, spinach, sun-dried tomatoes, olives, and lemon juice. Bring to a boil over high heat and stir. Slide in the chicken and any juices left on the plate back into the skillet. Transfer to the oven and roast for 20 minutes or until the chicken is cooked through and the farro becomes soft.

Yes to revamps, please! Also, this is an amazing recipe, making my mouth water just imagining it! I “cook” in my mind all the time 🙂 before doing a real life recipe. I am a lifetime vegetarian, but have been redoing many recipes lately using the new plant-based protiens, especially Gardein & Beyond Meat. This recipe will lend itself beautifully! Thank you!

Looks like a great recipe. I might try this, but will need to do it with Rice or quinoa to make it gluten free. Just a head’s up for the celiacs out there that farro is related to wheat, and does contain gluten.

p.s. in Step 4 (the first one, you have 3 step 4s listed) you mention lemon slices and butter that aren’t on the ingredients list. And the olive oil measurement is off too. You’ve got 2 Tbsp and 1/4 cup listed, but only use 2 Tbsp and 2 Tbsp. I know it’s not that big of a deal, but just thought you might want to change it. I’m making this right now by the way! Yum!

I just love your website and recipes. Have made many, and they are always a hit! Preparing this dish tonight for dinner. I noticed that you missed a couple of ingredients in the list – butter (quantity), really need two lemons – one for juice and one for slices, and finally pine nuts. Smells great – can’t wait to dig in.

I made this tonight using dried herbs instead of fresh (because I had them on hand), skipped the butter and lemon slices part and it still turned out delicious. Even my picky 13 y.o. said it tasted “restaurant quality.” I’m going to scale it up and use fresh herbs this weekend for dinner guests. Thanks for the recipe!

I saw this recipe this morning and immediately decided to make it for dinner tonight. It is delicious!!! I may make it again on Sunday for some friends. My husband is crazy for this dish. The flavors are fabulous. I may be missing something. You mentioned butter and lemon slices in the directions but not the list of ingredients. I used about 1 tablespoon of butter and sliced a Meyer lemon. The lemon flavor was lovely in the dish. Also, I used smokey paprika because that is what I had and it was strong but not overpowering. I really like the smokey flavor with the Greek ingredients. You have a winner here, Tieghan!

Oh my iloved this! And I was missing kalmatta olives and feta and it was still delicious! Used a high quality balsamic high I believe was key. My Farro had some extra liquid but that was ok too. WIll probably ly double the spinach too. Thanks for this one! Felt like a fancy restaurant I. Our home!

This looks delicious but just wanted to let you know that the farro isn’t gluten free. I clicked on gf to narrow down recipes and this one popped up. I still plan to make it but only with quinoa or rice vs the farro. Just a heads up for anyone who may be newly diagnosed with celiac or gf. Thanks!

Just finished eating this awesome dish. A few comments: Next time will use more farro (it tasted delicious, by the way) and increase spinach, which I didn’t add to skillet until close to end of cooking time. Delicious!

I made this tonite with a few changes… First of all I didn’t use sun-dried tomatoes. I did use about a cup of grape tomatoes, and added them to the chicken as it was browning, so that they burst. I also didn’t use dill, as we aren’t dill fans. The recipe turned out very well. I would recommend adding about 2 cups of grape tomatoes if you decide not to use sun dried, and some kind of fresh herbs. I did use the spinach, and that was great, but maybe next time i’ll try fresh parsley, since we don’t like dill. it also took a bit longer to cook then the 20 minutes; It was almost 30 before it was done. I’ll make this again. My husband suggested that I try some roasted grapes in there as well. I think that the leftovers will be good for lunch tomorrow!

I was sold when I saw paprika. The flavors sound just incredible. And I love a good skillet chicken dish. I don’t really have fall back recipe either for the same reason. But I am getting inspired to go back and update my oldies as well 🙂

HI! I would just cook the chicken 5-10 minutes less. Sounds like you just might have had some smaller chicken breast. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan

Oh my goodness! I made this for my husband last night and it was AMAZING!!!! It was such a flavorful and complex dish. Plus farro, which I’d never made before even though we both love barley, it’s a new favorite I can’t wait to play around with in the kitchen. Thank you so much for another fantastic recipe I’ll be making on repeat throughout the year 🙂

This was absolutely delicious! Mine came out rather soupy so next time I will add more farro as there didn’t seem to be enough for the pound of chicken. Otherwise, I wouldn’t change a thing about it! I can’t wait to eat the leftovers today in lavash and avocado tzatziki sauce from Trader Joe’s! Thanks, Tieghan!

This turned out so good! I have really enjoyed your one skillet recipes. The faro really soaked up all of the flavors and it turned out so nice. Every time I make your dishes, everyone is so impressed with my cooking.

Side comment: there are a few ingredients missing from the list, more specifically pine nuts and garlic.

Hi, I plan on making this coming weekend and was wondering if the chicken is boneless? It seems that way from the cooking time. I have both on hand. Always gave Farro and everything but fresh spinach. Thank you

I made this dish a few nights ago and it was delicious. The only thing I did differently is double the spinach. The leftovers the next day we’re just as good, if not better. I’m also new to this site so, like others, would be happy to read your revamped recipes.

This came out amazing! Thanks for recommending farro, been meaning to try that. Bye the way we have used your recipe site for over a year and it’s our FAVORITE! Your recipes are amazing!! Thanks so much.

Tieghan~Love your recipes but have noticed some leave out some ingredients in the recipe that the directions mention. For instance, in this recipe you mention BUTTER AND SLICED LEMONS? They are not in the ingredient list. Can you address this? A couple of other people mentioned it but I am not sure that you read them before you responded. I can wing it today but I would love to see what you really intended to do here. Thx, ~S

Meet Tieghan Gerard.

I’m Tieghan, the recipes you’ll find here are inspired by the people and places I love most. I try to live simply, eat seasonally, and cook with whole foods. My hope is to inspire a love for amazing food, as well as the courage to try something new!